In a large mixing bowl, combine the pastry flour, yeast, sugar, and salt. Create a well in the center and add the melted butter and milk. Mix until a shaggy dough forms, then knead for about 8-10 minutes until the dough becomes smooth and elastic—this develops the gluten structure that gives gluten-free dough its stretch and strength. The dough should be slightly sticky but manageable. Once developed, shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and make lamination easier.

While the dough chills, prepare your butter packet for lamination. In a small bowl, mix the cold butter with the additional pastry flour until you have a paste-like consistency—I find that Kerrygold butter creates the most authentic European flavor and best lamination due to its higher fat content. Place the mixture between two pieces of plastic wrap and pound it with a rolling pin or meat mallet into a flat 5-inch square about 1/4-inch thick. This controlled butter mixture, rather than pure butter, is easier to work with and distributes more evenly throughout the dough. Chill the butter packet for 5 minutes until firm but still pliable.

Remove the chilled dough from Step 1 and roll it out on a floured surface into a 9-inch circle. Place the butter packet from Step 2 in the center of the dough. Fold all four edges of the dough up and over the butter, sealing it completely—this encasement is crucial for creating distinct butter layers. Roll the sealed dough into a rectangle approximately 12 inches by 8 inches. Fold the rectangle into thirds like a business letter (fold one short end to the middle, then fold the other short end over top), then wrap and refrigerate for 4 hours. This extended chill allows the gluten to fully relax and helps the butter and dough layers set properly.

After the 4-hour rest, remove the dough from Step 3 and perform 5 additional turns (rolling and folding in thirds) to create the flaky layers that define croissants. For each turn: roll the dough into a rectangle, fold into thirds again, then chill for 30 minutes between turns. This repetition progressively multiplies the butter layers—by the final turn, you'll have created hundreds of thin, buttery sheets. I find that gluten-free dough benefits from slightly longer chilling times between turns (a full 30 minutes) because the dough is more delicate and needs proper relaxation to avoid tearing.

After the final turn and a 30-minute chill, roll the dough into a 1/4-inch thick rectangle on a floured surface. Using a sharp knife or pastry cutter, cut the dough into 4-inch by 6-inch rectangles, then cut each rectangle diagonally from corner to corner to create two triangles. Starting at the wide base of each triangle, roll tightly toward the pointed tip, curving the ends slightly as you go to create the classic croissant crescent shape. Place the shaped croissants on parchment-lined baking sheets, leaving about 2 inches between each one for expansion.

Cover the shaped croissants with a damp kitchen towel and let them rise at room temperature until they've doubled in size, approximately 2-3 hours depending on room temperature. While they rise, prepare the egg wash by whisking together the egg, water, and pinch of salt in a small bowl. Once the croissants have fully risen and look puffy, brush each one generously with the egg wash for a beautiful golden-brown finish. Chill the egg-washed croissants for 10 minutes before baking—this helps set the gluten-free dough and prevents excessive spreading in the oven.

Preheat your oven to 400°F. Bake the chilled croissants for 20 minutes until they're deeply golden brown and sound hollow when tapped on the bottom. The high heat creates steam that helps separate the butter layers and gives croissants their characteristic flaky texture. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature—they're best enjoyed within a few hours of baking while the layers are still crispy.